Chocolate poultry sauce

Yield: 12 Servings

Measure Ingredient
2 tablespoons Peanut oil
1 medium Yellow onion; chopped
2 Cloves garlic; minced
1 Bell pepper; chopped
¼ cup Raisins
½ cup Whole canned tomatoes
¾ teaspoon Ground cinnamon
½ teaspoon Ground cloves
¼ teaspoon Ground cumin
¼ cup Sesame seeds
½ cup Cocktail sauce
½ teaspoon Tabasco or to taste
2 cups Chicken soup stock (see recipe) or chicken broth
2 Squares (1 oz each) semisweet baking chocolate

MAKES 3-½ CUPS

This is actually a mole sauce, short-cut style. The chocolate gives the sauce a wonderful lift and it can be used to enlighten otherwise dry cooked poultry.

Heat a large saucepan and add the oil. Saut‚ the onions and garlic until clear. Add the pepper, raisins, and tomatoes and cook for 10 minutes.

Remove from the stove and pur‚e in your food processor or blender. Return to the pan and add remaining ingredients, except the chocolate. Simmer for 10 minutes and then add the chocolate, stirring until it melts.

This is to be used over any kind of cooked poultry. For instance, leftover fried chicken takes on a new life when you simmer the chicken for a few minutes in this sauce. Or turkey meat, cooked, has an entirely different flavor when you warm it with this sauce.

SAUCE FOR POULTRY

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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